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This super simple Instant Pot Pesto Zuppa Toscana is the perfect cold-weather dinner…great for nights when I’m craving Italian, but want something warming too. Spicy Italian chicken sausage simmered in a creamy basil pesto broth with potatoes, kale, a little lemon, and even a little bacon. Finish each bowl off with a sprinkle of cheese and serve with crusty bread. It’s hearty, full of greens, and so delicious. Great for just about any night of the week. And the leftovers the next day make for the best lunch!
This Italian soup is a recipe I’ve been wanting to create for a while now. I’m not sure what took me so long to test this out, but I’m so happy I finally did, because wow, this is hands down a new family favorite.
Technically this is soup, but it’s definitely hearty enough to serve for dinner on these cold November nights (it’s been snowing here since yesterday…and I could not be happier about it). But the best part? This is SO EASY.
I worked with my Instant Pot to create this creamy soup in just about 30 minutes. I’m sure you guys have noticed, but I’ve been loving my Instant Pot this fall. I’ve found it so useful during this insanely busy time with the launch of HBH Super Simple and all things holiday 2019. It’s really been a lifesaver and I’ve already remade this soup three times since returning home from Chicago last week.
The backstory…
As with a lot of recipes, this idea came from my brother. This time though? It was my oldest brother, Creighton.
He was telling me about one of his favorite soups that he used to get at the Olive Garden – Zuppa Toscana. I’d never heard of it, so of course, I did a little Googling and discovered that the recipe actually sounds quite delicious. A lot of times Creighton can throw some rather interesting recipes at me, but this soup was one I knew I needed to put my own spin on. It took me a while to finally create the recipe, but here it is, and I think you’ll find it’s delicious.
And yes, it’s inspired by the Zuppa Toscana from Olive Garden…next up…their breadsticks.
The Details…
As you might guess, this recipe is pretty straightforward and simple.
Start with your Instant Pot on sauté and cook off the bacon. Then add in spicy Italian sausage (I always prefer to use chicken sausage, but pork sausage is great too). Next add in some onions, garlic, celery, and all the usuals.
The key to a good Zuppa Toscana is the spicy sausage and the potatoes. Once you add in the potatoes, stir in some basil pesto. This may not be traditional but it really adds so much to this hearty soup. I’ve found that both the addition of pesto and fresh lemon really lighten things up and truly enhance the Italian flavors.
At this point, simply seal the Instant Pot and cook on high pressure…just eight minutes. Then release the steam using the quick release.
Once the base has finished cooking, simply stir in some cream, parmesan, and kale.
And that’s it, just 30 minutes later you’ll have a creamy bowl of classic Italian soup. AND, you’ll have only used ONE pot and likely made very little mess. Oh, and be sure to have extra parmesan, fresh thyme, and crusty bread for serving. They really do complete the soup.
See, Super Simple yet so much flavor. This will be great for serving guests over the holidays, or just your family on a cold night. The leftovers reheat well and are delicious the following day for lunch or dinner. I haven’t had a chance to serve this to Creighton just yet, but I know that once he arrives on Friday he’ll be begging me for it. So yes, I will be making this yet again. No complaining here though…love this soup!
Looking for other warming HBH soups? Check out the soup section on HBH’s recipe page.
If you make this Instant Pot Pesto Zuppa Toscana, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Instant Pot Pesto Zuppa Toscana.
Servings: 6
Calories Per Serving: 487 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 4 slices thick cut bacon, chopped
- 3/4 pound ground spicy Italian chicken sausage
- 1 yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 ribs celery, chopped
- 4 small yukon gold or russet potatoes peeled and chopped
- 6 cups low sodium chicken broth
- 1/3 cup basil pesto, homemade or store-bought
- juice of 1 lemon
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 1 bunch Tuscan or curly kale, roughly chopped
- 3/4 cup heavy cream or whole milk
- 1/2 cup grated parmesan or asiago cheese
- fresh thyme, for serving (optional)
Instructions
Instant Pot
- 1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken sausage and onions, and brown all over, about 5 to 8 minutes. Add the garlic, celery, and potatoes, and cook 2 minutes. Turn the Instant Pot off.2. To the instant pot, add the broth, pesto, lemon juice, red pepper flakes, and season with salt and pepper. Cover and cook on high pressure for 8 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream, and parmesan. Cook until the kale is wilted, about 10 minutes. Turn the Instant Pot off. Stir in the reserved bacon.4. Serve the soup topped with additional parmesan and fresh thyme, if desired.
Stove-Top
- 1. Cook the bacon in a large soup pot set over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken sausage and onions, and brown all over, about 5 to 8 minutes. Add the garlic, celery, and potatoes, and cook 2 minutes. Add the broth, pesto, lemon juice, red pepper flakes, and season with salt and pepper. Simmer over medium heat for 15-20 minutes, until the potatoes are tender. 2. Stir in the kale, cream, and parmesan. Cook until the kale is wilted, about 10 minutes. Remove from the heat. Stir in the reserved bacon. 3. Serve the soup topped with additional parmesan and fresh thyme, if desired.
Slow Cooker
- 1. Cook the bacon in a large soup pot set over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken sausage and onions, and brown all over, about 5 to 8 minutes. Transfer the chicken sausage to the bowl of your crockpot. 2. To the crockpot, add the the garlic, celery, potatoes, broth, pesto, lemon juice, red pepper flakes, and season with salt and pepper. Cover and cook on low for 6-8 hours or on high for 4-5. 2. During the last 30 minutes of cooking, stir in the kale, cream, and parmesan. Turn the heat to high and cook until the kale is wilted. Stir in the reserved bacon. 4. Serve the soup topped with additional parmesan and fresh thyme, if desired.
{This post is sponsored by Instant Pot. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
This post was originally published on November 21, 2019
OH MY GOODNESS. I made a half batch of this last night & it turned out amazing! So satisfying & flavorful & with minimum effort, even doing it the stovetop way as I did. Thanks for a lovely recipe!
So happy to hear that! Thank you so much for trying this one, Andi! xTieghan
Could you freeze this soup? I want to make it for a friend and her family but I want to make a double batch so she can freeze the 2nd batch 🙂
Thanks!
Hi Nikki! Yes, of course! That is so sweet of you! I hope your friend and her family loves this! xTieghan
This soup is unbelivably delicious. For anyone interested, it freezes really well. I make the recipe exactly as written except we use bone broth. Since its just my husband and I, we eat half for dinner, save enough for lunch the next day then freeze the rest in quart containers. Even more amazing when reheated. Thanks so much for the recipe, I make a lot of your recipes and have enjoyed all of them!
That is so amazing! I am so glad you have been loving my recipes, Cindy! I hope you continue to! xTieghan
I thought this was great- Made it vegetarian the second time I made it, delicious both times. thanks!
Thank you Kim! xTieghan
Super tasty but the basil pesto made it super oily. It took me forever to skim all the oil off the top before serving. Once that was done my kiddos gobbled it up!
That is so great! Thank you Wendi! xTieghan
This looks delicious but I have an allergy to the protein, caesin, in dairy. What could I use to substitute the heavy cream? I have a non-dairy cheese to sub for the asiago. I’m wondering if coconut cream would change the flavor too much.
Hi Kim! I would recommend using canned full fat coconut milk. That works wonderfully! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Amazing! I just found your website and I am thrilled and anxious to try this out for my hubby and I tonight. Only one question and forgive me if you already answered…
I have a 3qt Instant pot. Do I cut the recipe in half?
Thank you so much for sharing!
Hi Rita! Yes, I would cut the recipe in half. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was a critical success. Everyone loved it and the leftovers I was counting on for my lunch turned into a bedtime snack for my son. The flavours are so satisfying and the lemon is delicious. I used mild Italian sausage as I had it on hand.
Aw that is the best to hear! I am really glad you all enjoyed this recipe, Anne! Thank you! xTieghan
I have made this several times and it is a favorite in our house. I’ve only tried the stove top version and it turns out perfect every time. Thank you for another awesome recipe!
Hi Lauren! That is so great to hear! Thank you for trying this, I am so glad you have been loving it! xTieghan
Wow, that heavenly delicious! Thanks for sharing!
Thank you for trying this! xTieghan
5 Star recipe in our house! It was my first attempt at the instant pot and I could not be happier. The flavor is amazing in this recipe. It makes a large portion and I am not a left over person but I could ate it for a couple days after and never got sick of it.
Wow yes that is so great! Thank you for trying this Brooke! xTieghan
Can this be frozen in individual portions?
Hi Laura! Yes, this freezes very well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Just made this and it is perfect! I saw the comment below about adding sun dried tomatoes as a substitute for meat and loved the idea of having them in this soup, so I added them in addition to the bacon and sausage! I also threw the parmesan rinds in for the simmering process. Thank you for another great recipe, I have your cookbooks and make at least one or two each week!
Much love from Georgia <3
Thank you so much Amanda! I am really glad you have been enjoying my recipes and books! I hope you continue to! xTieghan
This was fantastic! So warm, cozy and delicious! Thank you so much!
Thank you Jennifer! SO glad this turned out well for you! xTieghan
We made the stove top version this evening, and it was so simple! Layered with flavor and very easy to make. Well worthwhile! The lemon juice brightens the soup perfectly and really enhances all the flavors here.
That is so great to hear! Thank you so much Grace! xTieghan